Express
Tex-Mex-Style Guacamole Chicken Cutlet
with potato and corn hash
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 24 oz. Red Potatoes
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 5 oz. Corn Kernels
- 4 oz. Pico de Gallo Guacamole
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2 oz. Chipotle Crema
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4 Pepperjack Cheese Slices
- 1 oz. Tortilla Strips
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½ oz. Grated Cotija Cheese
- 1 tsp. Potato Spice Seasoning
- 2 tsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) yOkXJD3m
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Calories560
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Carbohydrates50g
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Net Carbs44g
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Fat26g
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Protein40g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Start the Hash
Cut potatoes into 1" dice.
Place potatoes and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel and microwave until tender, 6-8 minutes.Carefully remove from microwave and drain any excess liquid.Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add potatoes to hot pan and stir occasionally until browned, 6-8 minutes.While potatoes cook, continue recipe. -
2 Cook the Chicken
Pat chicken dry and season all over with taco seasoning and a pinch of salt.
Place another large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner.Top chicken evenly with sliced cheese. Cover pan and let melt, 1-2 minutes. -
3 Finish the Hash
Add corn, 1 Tbsp. water, potato seasoning, and a pinch of salt and pepper to hot pan with potatoes.
Stir occasionally until heated through, 1-2 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with guacamole and tortilla strips. Garnish potato mixture with crema and cotija. Bon appétit!
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